Chicken katsu is a twist on the classic Japanese dish, which is traditionally made with pork. These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that’s simply irresistible. Both kids and adults will be begging you to add this to your weekly dinner rotation. It’s simple enough to make any day of the week, but is a little different than your typical chicken cutlet. It’s traditionally Japanese and is often served as an entrée at restaurants.
You can used crispy panko breadcrumbs for extra crisp and crunch and also marinated the chicken to add even more flavour. If you are pinched for time, feel free to skip the marinade. It will still be delicious!
What do Italy, Germany, and Japan have in common? They all serve a family favourite: crispy, breadcrumb-coated, fried pork cutlets. In Italy, it’s called Milanese and is made with chicken, pork, or veal. Germans call it schnitzel. In Japan, it’s called katsu, which roughly translates to ‘cutlet’. Unlike other cutlets coated with fine-textured breadcrumbs, katsu is prepared with panko, a coarser textured crumb, resulting in maximum crispiness.
Aside from the panko coating; what also sets katsu apart from fried cutlets in other countries is the sauce. Tonkatsu refers to deep-fried pork cutlets and is where the popular sauce derives its name. Tonkatsu is all about the sweet, tangy sauce, often referred to as Japanese-style barbecue sauce or katsu sauce.
Tonkatsu sauce is super easy to make at home, especially if you can’t find the popular store brand Bull-Dog sauce at your local supermarket. Labeled as a fruit and vegetable sauce, all you need are four basic pantry ingredients—ketchup, Worcestershire sauce, soy sauce, and Dijon mustard. Another bonus: no cooking is required to make this recipe.
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